zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Vegetable balls

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Vegetable balls

    by Chetna Makan

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Makes: 18

    Ingredients

    ¼ white cabbage, core removed
    1 carrot, peeled
    1 green chilli, finely chopped, plus extra to garnish
    1 green pepper, deseeded and finely chopped
    ½ tsp chilli powder
    ½ tsp salt
    3 tbsp cornflour
    4-5 tbsp plain flour
    1 British Blacktail Medium Free Range Egg, lightly beaten
    Sunflower oil, to deep fry

    For the coating
    100g plain flour
    2 British Blacktail Medium Free Range Eggs, lightly beaten
    200g golden breadcrumbs

    Method

    1. Finely chop or grate the cabbage and carrot, then mix with the chilli and green pepper. Add the rest of the ingredients and a pinch of freshly ground black pepper, and mix well.

    2. For the coating, put the flour in a bowl, the beaten eggs in another bowl, and the breadcrumbs in a third one.

    3. Take a small portion of the cabbage mix and press it into a walnut-sized ball. Repeat to make about 18. Dip each one in the flour, egg and breadcrumbs in that order.

    4. Heat the oil in a medium pan and deep fry the balls in batches over a medium heat, for about 1-2 minutes on each side until golden, crisp and piping hot throughout. Serve warm, sprinkled with chopped or sliced green chilli, with mango or other Indian chutney, or even garlic mayo on the side for dipping.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary